A Kei Kobayashi SG2 gyuto 210mm Japanese kitchen knife with a polished dark red wooden handle rests on a black textured surface, its blade facing right.
The Kei Kobayashi SG2 gyuto 210mm, a Japanese kitchen knife from Kei Kobayashi, rests on a black surface. Its wooden handle and sharply pointed blade reflect the precision of SG2 powdered stainless steel craftsmanship.
Close-up of the Kei Kobayashi SG2 gyuto 210mm kitchen knife blade by Kei Kobayashi, showing engraved Japanese characters against a dark background. The image highlights its smooth, brushed SG2 powdered stainless steel and razor-sharp edge.
Close-up of the razor-sharp tip of a Kei Kobayashi SG2 gyuto 210mm kitchen knife, featuring fine grain and smooth texture on its powdered stainless steel blade, set against a dark background.
The Kei Kobayashi SG2 gyuto 210mm, a Japanese kitchen knife with a pointed SG2 powdered stainless steel blade and a polished dark red wooden handle, rests on a dark, smooth surface.
A close-up of the Kei Kobayashi SG2 gyuto 210mm kitchen knife by Kei Kobayashi, featuring a shiny SG2 powdered stainless steel blade and wooden handle, rests on a dark, textured surface.
A close-up of a Kei Kobayashi SG2 gyuto 210mm blade by Kei Kobayashi, featuring a sharp edge and powdered stainless steel, positioned diagonally on a dark textured surface with the handle partially visible at the bottom left.
Close-up of the pointed tip of the Kei Kobayashi SG2 gyuto 210mm by Kei Kobayashi on a dark, textured surface. The sharp, smooth blade and reflective finish highlight the craftsmanship of its SG2 powdered stainless steel construction.
The Kei Kobayashi SG2 gyuto 210mm, featuring a sharp SG2 powdered stainless steel blade and a polished dark wooden handle, lies diagonally on a dark, textured surface.
Close-up of the tip of a Kei Kobayashi SG2 gyuto 210mm chefs knife, photographed from the handle end and centered against a plain, light grey background. The thin, pointed blade by Kei Kobayashi shows minimal visible detail.
Close-up of the tip of a Kei Kobayashi SG2 gyuto 210mm chefs knife, photographed from the handle end and centered against a plain, light grey background. The thin, pointed blade by Kei Kobayashi shows minimal visible detail.
A Kei Kobayashi SG2 gyuto 210mm Japanese kitchen knife with a polished dark red wooden handle rests on a black textured surface, its blade facing right.
The Kei Kobayashi SG2 gyuto 210mm, a Japanese kitchen knife from Kei Kobayashi, rests on a black surface. Its wooden handle and sharply pointed blade reflect the precision of SG2 powdered stainless steel craftsmanship.
Close-up of the Kei Kobayashi SG2 gyuto 210mm kitchen knife blade by Kei Kobayashi, showing engraved Japanese characters against a dark background. The image highlights its smooth, brushed SG2 powdered stainless steel and razor-sharp edge.
Close-up of the razor-sharp tip of a Kei Kobayashi SG2 gyuto 210mm kitchen knife, featuring fine grain and smooth texture on its powdered stainless steel blade, set against a dark background.
The Kei Kobayashi SG2 gyuto 210mm, a Japanese kitchen knife with a pointed SG2 powdered stainless steel blade and a polished dark red wooden handle, rests on a dark, smooth surface.
A close-up of the Kei Kobayashi SG2 gyuto 210mm kitchen knife by Kei Kobayashi, featuring a shiny SG2 powdered stainless steel blade and wooden handle, rests on a dark, textured surface.
A close-up of a Kei Kobayashi SG2 gyuto 210mm blade by Kei Kobayashi, featuring a sharp edge and powdered stainless steel, positioned diagonally on a dark textured surface with the handle partially visible at the bottom left.
Close-up of the pointed tip of the Kei Kobayashi SG2 gyuto 210mm by Kei Kobayashi on a dark, textured surface. The sharp, smooth blade and reflective finish highlight the craftsmanship of its SG2 powdered stainless steel construction.
The Kei Kobayashi SG2 gyuto 210mm, featuring a sharp SG2 powdered stainless steel blade and a polished dark wooden handle, lies diagonally on a dark, textured surface.
Close-up of the tip of a Kei Kobayashi SG2 gyuto 210mm chefs knife, photographed from the handle end and centered against a plain, light grey background. The thin, pointed blade by Kei Kobayashi shows minimal visible detail.
A Kei Kobayashi SG2 gyuto 210mm Japanese kitchen knife with a polished dark red wooden handle rests on a black textured surface, its blade facing right.

Kei Kobayashi SG2 gyuto 210mm

Kei Kobayashi SG2 gyuto 210mm

¥32,000 JPY
¥32,000 JPY
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Specifications

The Kei Kobayashi SG2 Gyuto 210mm is a premium Japanese kitchen knife handcrafted from SG2 powdered stainless steel. The razor-sharp blade features a migaki finish for a minimalist look, while the heptagonal urushi handle provides a comfortable grip and precise control. Designed for versatility, this gyuto excels in various kitchen tasks and is ideal for Japanese cuisine and culinary professionals.

This is one of our top recommendations for a laser gyuto—a Japanese kitchen knife with exceptionally thin geometry, allowing for precise, effortless cuts. The acute edge minimizes resistance, making it a preferred choice among chefs seeking efficiency and refinement.

About Kei Kobayashi

Kei Kobayashi is a knife-maker based in Seki City, Japan. He started as a knife sharpener, refining and finishing knives for top artisans in the region. Eventually, he established his own workshop, specializing in "laser" knives made with SG2 core steel. Each knife he produces reflects his attention to detail and extensive sharpening expertise.

Details

  • Blacksmith: Kei Kobayashi
  • Producing Area: Seki, Japan
  • Knife Type: Gyuto
  • Finish: Migaki
  • Core Steel: SG2
  • HRC: ~63
  • Steel Type: Stainless steel
  • Cladding: Stainless clad

Blade & Handle Specs

  • Overall Length: 355mm
  • Blade Length (heel to tip): 210mm
  • Blade Height at Heel: 46.5mm
  • Spine Thickness:
    • At the handle: 2.0mm
    • At the heel: 1.9mm
    • Midway: 1.8mm
    • 1cm from the tip: 1.2mm
  • Weight: 149g
  • Edge/Bevel: 50:50
  • Handle: Urushi heptagonal pakkawood
  • Hand Orientation: Ambidextrous

Important Notes

  • Care & Maintenance: Please refer to our Japanese knife care guide for proper handling.
  • Measurements: Slight variations are typical in handcrafted knives.
  • Cosmetic Details: Minor surface marks or fine scuffs are common in artisanal knife-making.

• Worldwide shipping from Tokyo via EMS/DHL
• Ships within 24-48 hours
• Online tracking included
• 30-day returns on unused items
Details

• Use whetstones for sharpening
• Use wooden or rubber cutting boards
• Keep clean and dry to prevent rust
• Avoid cutting bones or frozen foods
• Hand wash only - no dishwasher
View Care Guide

• Check our FAQs for quick answers.
• Still have questions? Email us at info@zahocho.com or fill out our contact form.

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  • MADE IN JAPAN

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